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Mustard-Crusted Salmon

 Mustard-Crusted Salmon
OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona
2 ServingsPrep: 15 min. Bake: 20 min.


  • 3-1/2 teaspoons cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon ground mustard
  • 2 tablespoons canola oil
  • 2 salmon fillets (6 ounces each)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup soft bread crumbs


  • In a blender, combine the vinegar, sugar and mustards; cover and
  • process until smooth. While processing, gradually add oil in a
  • steady stream.
  • Place salmon, skin side down, in a greased 8-in. square baking dish.
  • Sprinkle with thyme, salt and pepper.
  • Spread mustard mixture over fillets; gently press bread crumbs on
  • top. Bake, uncovered, at 375° for 20-25 minutes or until fish
  • flakes easily with a fork. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 347 calories, 24 g fat (4 g saturated fat), 50 mg cholesterol, 595 mg sodium, 14 g carbohydrate, 1 g fiber, 19 g protein.

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Mustard-Crusted Salmon (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.